Smarter Oysters with Parsley Salsa Verde
Oysters, prepared in the classic way, provide hardly any calories, but contain plenty of nutrients. Seafood contains little fat and carbohydrates, but many B vitamins such as vitamin B3 (niacin), which, among other things, ensures smooth skin. The green sauce provides further vitamins and minerals.
With garlic bread (2 slices per person) you can turn the starter into a satisfying main course. Mix 2 tablespoons of olive oil with 1 freshly pressed clove of garlic and some herb salt, spread on baguette slices, and bake shortly in the oven until crispy.
(Percentage of daily recommendation)
|Calorie||194 kcal||(9 %)|
|Protein||11 g||(11 %)|
|Fat||12 g||(10 %)|
|Carbohydrates||7 g||(5 %)|
|Sugar added||0 g||(0 %)|
|Roughage||1 g||(3 %)|
|Vitamin A||0.2 mg||(25 %)|
|Vitamin D||9.6 μg||(48 %)|
|Vitamin E||2.7 mg||(23 %)|
|Vitamin B₁||0.2 mg||(20 %)|
|Vitamin B₂||0.3 mg||(27 %)|
|Niacin||4.4 mg||(37 %)|
|Vitamin B₆||0.3 mg||(21 %)|
|Folate||21 μg||(7 %)|
|Pantothenic acid||0.5 mg||(8 %)|
|Biotin||12.3 μg||(27 %)|
|Vitamin B₁₂||17.5 μg||(583 %)|
|Vitamin C||13 mg||(14 %)|
|Potassium||364 mg||(9 %)|
|Calcium||94 mg||(9 %)|
|Magnesium||43 mg||(14 %)|
|Iron||8.7 mg||(58 %)|
|Iodine||72 μg||(36 %)|
|Zinc||102.2 mg||(1,278 %)|
|Saturated fatty acids||2 g|
|Uric acid||115 mg|
Rinse the parsley, shake dry, pluck leaves and chop finely.
Rinse the scallions, wipe dry and cut into thin rings. Drain and chop the capers. Finely chop the olives.
Squeeze out lemon juice. Whisk together the parsley, scallions, capers, olives, olive oil and 1 tablespoon lemon juice in a bowl, then season with salt and pepper and let stand for about 30 minutes.
Fold a kitchen towel several times and place 1 oyster with the round side down on the towel.
Place the towel over the oyster. Holding the shell with one hand, and using the towel as protection, insert the tip of the oyster knife on the tapered side of the oyster between the shell halves.
Press knife blade as deep as possible between shell halves and pry them apart slightly by carefully turning the knife, then slide the oyster knife along the upper shell inside the oyster to release the oyster. Discard upper shell halves and keep oysters in the bottom shells.
Remove any broken pieces of shell. Repeat to open remaining oysters. Arrange oysters in shells on a plate lined with ice. Serve with the sauce.